There are not a lot of ingredients in this Carrot Ginger Soup but it’s packed with flavor. Carrots are surprisingly sweet and delicious in a soup. They really don’t need much. I’m thrilled to have such a healthy and easy recipe to add to the dinner recipe rotation.

This recipe is also great frozen. If you’re interested, just add your leftovers in a airtight container that’s appropriate for the freezer. I always place the container in the refrigerator to cool the dish before placing it in the freezer. This step is especially helpful if you use glass containers. I use mason jars a lot when freezing. Cooling the container allows the glass and the liquid to slowly adjust temperatures instead of such a rapid change that will break the glass.

Simple but flavorful Carrot Ginger Soup that good for you. Just a few fresh ingredients create a delicious and healthy soup. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP), paleo and vegan diets.

Author: Food Fashion and Fun

Recipe type: Soup

Cuisine: American

Serves: 6-8

Ingredients

2 tablespoons Extra Virgin Olive Oil

1 medium Onion, chopped

1 pound Carrots, peeled and chopped

2 Garlic cloves, minced

2 sprigs Thyme, removed from stem and chopped (about 1 tablespoon)

5 cups Chicken or Vegetable stock

1½ tablespoons fresh Ginger (about 2 inches), finely chopped

coconut milk or cream, to serve (optional)

chives, for garnish (optional)

Instructions

In a large Dutch oven or sauce pot over medium-low heat, sauté the onions until translucent. Stirring frequently for about 10 minutes.

Add the garlic, ginger and thyme. Cook for about 30 seconds.

Add the carrots and about 2 cups of the stock.

Increase the heat to medium-high and bring the mixture to a gentle boil.

Reduce the heat to low.

Cover the pot and let it simmer for about 20 minutes or until the carrots are completely cooked through.

Use an immersion blender or a blender (in batches) to puree the soup until smooth.

Add the remaining 3 cups of stock and cook until the soup is completely heated through, about 10 minutes or so.

Season with salt and pepper.

Drizzle individual servings with coconut milk and garnish with chives.

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Salads are a summer staple for my family. They are easy to make and require no cooking. Summers in San Diego are scorchers so this is important. This Cucumber Herb Salad is very similar to my Cucumber Dill Salad but uses a variety of fresh, leafy herbs for flavor.

This salad goes really well with my Turmeric Grilled Shrimp recipe. That recipe isn’t 100% strict AIP. You’ll need to be able to handle a few introductions but the salad stands alone. It would be delicious with any grilled meat. We’ve been making this salad every time we grill outside this summer.

This Cucumber Herb Salad is perfect for a summer BBQ or an easy weeknight meal. It’s a refreshing salad made of fresh herbs and crisp cucumbers. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), paleo and vegan diets.